Spotted on the tables. Great choice!
Showing posts with label korean. Show all posts
Showing posts with label korean. Show all posts
Thursday, June 14, 2012
Friday, August 27, 2010
Tuesday, March 23, 2010
Hot Pot
I wanted to plan a fun meal, but also one where everyone in the family would and could eat what they wanted. We settled for a hot pot. I took my mother to Tan Am where we bought most of our ingredients.
beans and sprouts
Spinach and some chopped mixed seafood
chinese suasage and kelp (kelp cooked in the broth first)
baby bok choy and sliced tilapia
Egg noodles (I boiled them then rinsed to cool)
Precooked pork meatballs
Mushrooms (sauteed with garlic and sesame oil)
The stock I had previously made and frozen pork bone stock to which I added some shrimp shells, then flavored with lemongrass, lime, rice wine vinegar, soy sauce. sugar and salt to taste.
I had lent out our single electric burner so I placed the hot pot on a griddle. Everyone chose ingredients cooked or warmed them, armed with baskets.
The bonus of having the pot on the larger griddle is that you can also cook on the griddle teppanyaki style
At the end of the meal the stock has taken on more flavor and the noodles are added to the pot and eaten. We had great fun and discovered what is likely to be a new standard meal in our house.
beans and sprouts
Spinach and some chopped mixed seafood
chinese suasage and kelp (kelp cooked in the broth first)
baby bok choy and sliced tilapia
Egg noodles (I boiled them then rinsed to cool)
Precooked pork meatballs
Mushrooms (sauteed with garlic and sesame oil)
The stock I had previously made and frozen pork bone stock to which I added some shrimp shells, then flavored with lemongrass, lime, rice wine vinegar, soy sauce. sugar and salt to taste.
I had lent out our single electric burner so I placed the hot pot on a griddle. Everyone chose ingredients cooked or warmed them, armed with baskets.
The bonus of having the pot on the larger griddle is that you can also cook on the griddle teppanyaki style
At the end of the meal the stock has taken on more flavor and the noodles are added to the pot and eaten. We had great fun and discovered what is likely to be a new standard meal in our house.
Thursday, August 13, 2009
kimchi
I received a large bounty of cucumbers from a neighbors garden and decided that kimchi was a good way to make it last.
I started with daichon radish peeled
and shredded
the base was a napa cabbage
These were salted, along with leeks and green onions.
after salting the vegetables are rinsed.
I prepared a paste of flour, water and sugar and heated it on the stove, when thick chili pepper powder, garlic and onion is added and ground further.
It is all coated in the pepper sauce and left ot ferment for a day in a cool dry place.
When done it is a bit sour, greatly pungent and very tasty.
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